By Robey (mashup)
This goes really well with salmon, for example. - 1/4 cup butter
- 1 1/2 cups long grain white rice
- 3 cups chicken broth (or 1 cup broth, 2 cups water)
- 1/2 cup cashews
- 1/2 cup raisins
Melt the butter in a saucepan. Sauté the uncooked rice in that butter for 3-5 minutes, then pour in the broth and bring it to a boil. Reduce heat to low, cover pan, and simmer for 20 minutes. Meanwhile, crush up the cashews with a spoon (or my favorite, an ice cream scoop). When the rice is done, mix in the cashews and raisins. You may want to do this when the rice still has a couple of minutes to cook, so they get warm. Then it's done! ==========
Saffron Basmati almond variation - 0.75 cup basmati rice
- 1.5 cup broth
- pinch saffron
- crumble the saffron into the broth while hot, let steep 5 minutes
- slice almonds with a sharp knife to sliver / crush
- toast almonds in dry pan, then set aside
- melt butter in pan
- saute rice for 3-5 minutes
- add broth, bring to boil
- cover and simmer for 20 minutes
- remove from heat, fluff with fork, folding in almonds
Results
- I used too much saffron, it seemed very musky. A smaller pinch next time, and maybe a bit of something sweet to balance the flavor.
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